Roasted Jalapeno Hummus

Hummus is definitely one of my favorite foods. Eaten with pita bread or chips, vegetables, topping a salad, or on a sandwich or wrap. It's all good. I totally admit that I don't always make my own. Sometimes it just seems easier to buy it. But, I'm always glad when I make it from scratch, it really only takes a few minutes. Also, we can polish off one of those little containers in two days, so this is way better.

Roasted Jalapeno Hummus
2-4 jalapeno peppers
olive oil
1/4-1/3 cup sesame tahini
Juice of 1/2-1 lemon
1-2 garlic cloves
2 cans chickpeas, drained, liquid reserved

To roast jalapenos:
Preheat your broiler.
Cut peppers in half. Protect your hands!
On a baking sheet covered with foil, put peppers cut side down. Drizzle with olive oil.
Broil until the skin is blackened and blistered. Keep an eye on them.
Remove pan from oven and fold foil into a packet around the peppers. You want them to steam until they cool down, about 5-10 minutes.
Use your fingers to peel the skins off the peppers. They should come right off. And since they are cooked, the peppers won't make your skin burn.

For the hummus:
Put tahini and lemon juice in the bowl of a food processor. Process until creamed together. Add a little of the reserved chickpea liquid, if necessary.
Add in chopped garlic (or use a grater for a little less garlicky punch).
Add in chickpeas, a cup at a time, and process until combined. Add a little reserved liquid as you need to.
Add in roasted peppers, process until well combined.
With the motor running, pour in about 1/4 cup of olive oil, and as much liquid as you need to get it nice and creamy.

Enjoy however you like. Even straight out of the bowl with a spoon. Or your finger. Whatever works.

Comments

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